Directions

In a large saute pan, saute the onion in the olive oil for 1 minute, add basil and saute for an additional 2-3 minutes. Stir contantly so the basil does not burn. Add the tomatoes and tomato juice. Bring to a boil, then turn down to simmer. Add salt, pepper and crushed red pepper to taste. Do not cover since the sauce needs to reduce a bit. Simmer for 20-30 mins until the sauce has reached a tomato juice consistency. It should be a bit thin. Serves at least 4. I usually serve it over pasta, but I think it might be spectacular over spaghetti squash.